This is by far the best cooked steak I’ve ever made. There were a few bites that did taste a little too charred though; I wonder if using a half full chimney instead of 3/4 would help. The thing I don’t like about this method is salting/seasoning after the sear but I suppose it could be possible to brine before putting in the freezer.
by notattention
3 Comments
The inside is excellent, but the outside is visibly charred. The char imparts a bitter taste.
Cutco ftw
I love this method. America’s test kitchen did a segment on cooking streaks from frozen. They seared it in oil in a pan then into the oven. I tried it with some Omaha steaks and it turned out fantastic.